Savoury Pastry Lead Chef - High-Volume Bakery

The Baker's Duck; Toowoomba Regional; On-site; AUD 60,000 - 80,000; Full time

Job summary

The Baker’s Duck is expanding its savoury pastry program and seeks a highly skilled Savoury Chef with formal pastry training to join the production team. This is not a standard cook role; you will lead the savoury pastry production, develop new items, and maintain high quality for pies, sausage rolls, lamination pastries, and seasonal specials.

You will work alongside the Head Pastry Chef, manage a small team, ensure food safety, and implement mise en place systems in a fast-paced bakery.

Qualifications

• Formal culinary qualifications required from a recognised institution.
• Minimum 2–3 years experience in pastry departments within hotels, fine dining, or high-volume production kitchens.
• Proven ability to produce and develop savoury pastry items.
• Experience training or leading junior chefs or acting as a key section chef.
• Strong flavour balance, menu planning, and recipe development.
• Able to work efficiently in a fast-paced production environment.

Responsibilities

• Produce high-quality savoury pastries including pies, sausage rolls, galettes, quiches, and seasonal fillings.
• Execute production to specification with consistent dough handling, lamination, seasoning, texture, and bake colour.
• Lead a small team within the savoury section, providing training, guidance, and quality control.
• Collaborate with Head Pastry Chef on menu development, testing recipes, and bakery innovation.
• Manage ordering, production planning, and daily prep lists for the savoury program.
• Maintain cleanliness, kitchen organisation, and food-safety practices in a pastry department.

Skills

Formal quals

Pastry exp 2-3y

Team leadership

Menu development

Pastry production

Education

Formal culinary qualifications

Job description

The Baker’s Duck is expanding its savoury pastry program and seeks a highly skilled Savoury Chef with formal pastry training to join the production team. This is not a standard cook role; you will lead the savoury pastry production, develop new items, and maintain high quality for pies, sausage rolls, lamination pastries, and seasonal specials.

You will work alongside the Head Pastry Chef, manage a small team, ensure food safety, and implement mise en place systems in a fast-paced bakery.